BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Bursting with Flavor

It was a warm summer day, just like any other, when I boarded a plane in Austin with a bomb in my luggage.

No, scratch that: Dozens, if not hundreds, of tiny little bombs, all packed neatly in my carry-on bag. Rest assured that security was no slouch, pulling me aside to examine the explosive contents, but still I slid through without much incident. Before I incite mass panic here, let me clarify that these bombs were only of the edible variety, bursting with energy and flavor, rather than actual firepower.

Returning home from a food-focused convention, I still felt like I was getting away with robbery, if not a greater crime of terrorism. Enjoy Life Foods had been one of the very few vegan sponsors and at the end of the event, unloaded nearly their entire supply of uneaten samples into my hungry hands. Yes, untold numbers of the brand new ProBurst Energy Bites were now mine to savor, if only I could transport them back across state lines. Though the physical weight was considerable, there’s nothing I won’t do for good food… Even if the x-ray results looked mighty questionable, and TSA cross-examination is never a fun addition to the travel agenda.

Think of the classic Larabar composition of a blended nut-and-seed bar but considerably less chewy, chop it up into bite-sized pieces, and drench the whole thing in chocolate, and you might get a vague idea of the goodness that goes into each little nugget. Each of the four flavors straddles the thin line that separates dessert from snack, pulling in impressive nutritional numbers while handily satisfying the most demanding sweet tooth.

Adventurous flavor combinations further distinguish these treats from the wide variety of energy bars already flooding the marketplace. Mango Habanero and Cranberry Orange are slightly less conventional pairings, yet there’s not a loser between them. SunSeed Butter offers nut-free peanut butter doppelganger, and my personal favorite, Cinnamon Spice, adds a balanced warmth to the dark chocolate foundation.

Although it seemed like an absurd haul at the time, guaranteed to last a lifetime for any reasonable snacker, it was a sad day when my supply finally ran dry. Thank goodness these bites are finally available for retail purchase– Especially if it means I won’t need to secretly smuggle them back home in bulk anymore.


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Nothing Bundt Chocolate

Despite the recent influx of chocolate-covered features here on BitterSweet, I swear the trend is entirely unintentional. Given the festive season that’s upon us, I’d much rather share treats infused with bright spices, sweet winter fruits, and hearty whole grains. The catch here is that I’m typically not baking for myself, but for others, and there are quite a few picky eaters on my list. While you can never please everyone, you can bet I’m still going to try.

Thus, most nuts and dried fruits are out. Anise and clove are incredibly polarizing flavors. Nothing with booze for the staunch non-drinkers. Vegetable-haters object loudly to pumpkin in any format, which means that butternut and sweet potatoes are also out. What, then, is left in the average baker’s arsenal?

Chocolate. Everyone loves chocolate, aside from liars and the mentally unstable. This one is nothing new, and in fact, is quite a throw back. Pilfered from my mother’s recipe box on a recent visit, this classic chocolate cake is brought to you by my Great Nana Blanche. I never met the woman, but clearly, she knew how to cook for a crowd. Easily modified to yield layers, cupcakes, or a bundt, the basic formula never disappoints.

If you’re also going crazy trying to make something special for a number of picky eaters, take a hint from the classics. Sometimes, you just can’t beat a tried-and-true, old-fashioned chocolate cake. There’s a reason why those recipes have survived through so many years.

Great Nana Blanche’s Sour Cream Chocolate Cake (Veganized)

1/2 Cup Vegan Butter
1 Cup Granulated Sugar
1/2 Cup Vegan Sour Cream
1/4 Cup Plain Vegan Yogurt
1 Teaspoon Vanilla Extract
1 1/2 Cups All-Purpose Flour
1/3 Cup Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Hot Water

Simple Chocolate Glaze (Optional)

Preheat your oven to 350 degrees and lightly grease your baking vessel of choice.*

In the bowl of your stand mixer, cream together the vegan butter and sugar until smooth and fluffy. Add in the sour cream, yogurt, and vanilla, mixing until homogeneous. Pause to scrape down the sides of the bowl with a spatula as needed to ensure that all the ingredients are fully incorporated.

In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the hot water. Mix just until smooth.

*You have many options for the final shape of this cake, and all are equally delicious! Simply adjust the baking time accordingly:

9×5 loaf pan = 45 – 50 minutes
12 – 14 cupcakes = 16 – 18 minutes
8 layer cake round = 30 – 35 minutes
10-cup bundt pan = doubled recipe, baked for 60 – 70 minutes
6 – 8 mini bundts = 20 – 25 minutes

Let cool completely before glazing, if desired.

Printable Recipe


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Cacao Concerto

To talk of decadent white chocolate treats but withhold all the corresponding recipes would be terribly cruel.

Inspired by the myriad shades of chocolate that color the culinary world, I wanted to create a cookie that celebrated as many facets of these revered beans as possible. Not just in chips or chunks, but in powdered format, and even sticky syrup too. The results came out exceptionally tender, chewy beyond my wildest dreams, and utterly, thoroughly, chocolatey. Though I would never tempt fate to suggest that these darker, richer morsels could replace traditional chocolate chip cookies altogether… Let’s just say that the classics have some serious competition to contend with now.

Chocolate Quartet Cookies

2 Cups All Purpose Flour
1/2 Cup Natural Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Semi-Sweet Chocolate Chips or Chunks
1/4 Cup Vegan White Chocolate Chips
2/3 Cup Natural Chocolate Syrup
1/2 Cup Olive Oil
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line two baking sheets with either parchment paper or silpats.

In a medium bowl, whisk together the flour, cocoa, sugar, baking soda, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in both kinds of chocolate chips and toss to coat.

Separately, combine the chocolate syrup, oil, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly. Portion out cookies with a medium-sized ice cream scoop, and place them with at least 1 1/2 inches between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 8 or 9 per sheet.

Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Makes 16 – 20 Large Cookies

Printable Recipe


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Dreaming of a White Chocolate Christmas

Gleaming in the early morning light, bright and luminous as freshly fallen snow, white chocolate is an irreplaceable staple for the holiday baker. Generous pans of fudge, slabs of peppermint bark, and boxes of cookies all shimmer with these sweet morsels, unrivaled in their versatility for ornamentation and flavor enhancement. The trouble, as every careful shopper knows, is that mainstream options contain far more dairy than cacao. White chocolate gets a bad rap for precisely this reason, to say nothing of the waxy hydrogenated oils that often bind the whole sugary messes together. While relatively limited vegan options exist on the market, the tides are slowly changing.

Homemade options are always a treat, and you’ll find boutique bars aplenty online, but what I’m talking about today are genuine chips, capable of holding their own in any dessert rather than functioning simply as a treat to eat out of hand. Right now, there are two types of vegan chocolate chips: Those that are good for melting, dipping, and drizzling, and those that maintain their shape, more resistant to the heat of the oven.

The newest chip off the block is somewhat revolutionary; 100% organic, no hydrogenated oils or questionable fillers in sight. Cocoa butter, rice milk powder, sugar, and vanilla are the only things that go into Pascha Chocolate‘s new rice milk white chocolate chips. For the obsessive label-readers or highly allergic eaters, this stuff is heaven-sent. Flatter than the traditional snowy peaks of conventional chocolate chips, they’re more like crisp white disks, ideal for melting down into creamy cacao creations.

Mildly flavored, they don’t beat you over the head with sweetness, but whisper gently of vanilla with a subtle buttery undertone. This nuanced approach is perfect for crowning more aggressively flavored baked goods, like these gingerbread bars pictured above, cutting their intensity without detracting from the overall experience. Although their more delicate composition means they’re more likely to pool and puddle when faced with a trip through the oven, they’re perfect for turning into white ganache or icing once your treats are fully baked. For your highest quality option with the cleanest label, Pascha Chocolate is your one and only choice.

If you’re craving a smattering of white chocolate freckles throughout your cookies or cakes, however, you still have one great option! While there are a few white chips out there designed for the kosher crowd, most of those taste of little more than wax and sugar, entirely eschewing cocoa butter and thus losing the essence of this simple sweet addition. Not so with the White Chocolate Chips offered by Chocolate Emporium. These are the little morsels of pale cacao goodness that I’ve been buying (and hoarding) in bulk for years.

Although they’re stubbornly resistant to melting down smoothly, that quality serves them perfectly for baked applications. They have a slightly softer chew right out of hand, but somehow manage to hold their own in the face of a 350 degree inferno. Their flavor would be described as subtle at best, but their main function should be to add sweetness, creaminess, and color contrast anyway.

When the chips are down, these two are your very best bets, and both should have a place of honor in your kitchen year round. Vegan white chocolate is still something of a rarity, so these sweet treats will undoubtedly elicit astonishment, wonder, and awe- Not to mention hunger.


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Go Big or Go Bake

Six ounces of flour, sugar, chocolate, and nuts. Tipping the scales at almost a half pound of dough, the chocolate chips cookies from Levain Bakery in NYC are infamous for good reason. Instantly recognizable, these behemoth baked goods have inspired a cult-like following and countless imitators over the years. Size alone sets them apart from the pack, but it’s the distinctive combination of the very best textural aspects of America’s favorite chewy cookie that cements their place in popular culture. Crisp on the outside, each miniature mountain is tanned golden brown from a blazing hot oven, yet still nearly raw and luxuriously gooey on the inside. If the mere mental image of that sort of decadence doesn’t send your sweet tooth into overdrive, then perhaps you should check your pulse.

Copycat formulas are a dime a dozen as just a cursory internet search will show. Some remain more faithful than others, and I will shamelessly declare mine a vast departure from the inspiration. Naturally, translating the concept into vegan vernacular takes the results out of the running for best doppelgangers, so I saw no harm in taking a few more flavorful liberties from there.

Levain Bakery makes a big fuss about stripping down their dough to the bare essentials, omitting even vanilla extract, which quite frankly strikes me as a crime against all cookies. Also, rather than sticking with the traditionally prescribed walnuts, cashews add a more buttery crunch to my mixture. Finally, and I must apologize to the Levain Bakery fanatics here, but I simply didn’t have the gustatory fortitude to form my balls of batter into full six-ounce cookie bombs. Knocking them down to a mere quarter pound still yielded enormous treats will all the right ratios, but in ever so slightly more manageable portions.

If this is your first introduction to the iconic cookie, consider yourself warned: Each one is truly a mouthful. For the jaded eater who thinks that all chocolate chip cookies are more or less the same, I dare you to try just one bite while maintaining a straight face. Something as universally adored as the classic chocolate chip cookie truly needs no further explanation, so for all those voracious bakers who have already skipped on to the recipe, I don’t blame you. All anyone really needs to know is that you’re in for a treat.

Levain Look-Alike Chocolate Chip Cookies

1 Cup Vegan Butter, at Room Temperature
3/4 Cup Granulated Sugar
3/4 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Aquafaba
2 Teaspoons Vanilla Extract
1 Teaspoon Apple Cider Vinegar
3 Cups All-Purpose Flour
2 Tablespoons Vital Wheat Gluten
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Cups Semi-Sweet Chocolate Chips
1 Cup Cashews, Toasted and Roughly Chopped

Place the vegan butter in the bowl of your stand mixer and begin beating it on low speed to soften. Add in both sugars and cream together until completely homogeneous, pausing as needed to scrape down the sides of the bowl. Slowly pour in the aquafaba, vanilla, and vinegar, blending thoroughly to incorporate. It may look somewhat strange and curdled at this point, but don’t worry as long as the it’s well mixed.

In a separate bowl, whisk together the flour, vital wheat gluten, salt, baking powder and soda. Add the dry ingredients into the stand mixer bowl and start it on low speed. Once mostly incorporated, add in chocolate and nuts, and continue mixing until the dough is smooth and all of the goodies are properly distributed.

Stash the dough in the fridge and chill for at least 1 hour before proceeding.

Preheat your oven to 400 degrees and line 3 – 4 baking sheets with slipats or parchment paper.

Scoop out about 1/3 cup of dough for each cookie, roll the dough lightly between moistened palms into round balls, and do NOT flatten them out. Allow a generous margin of space between each mound on the baking sheets; at least 1 1/2 – 2 inches of breathing room in between the cookies.

Bake for 10 – 14 minutes, until lightly golden brown all over. Quickly remove the silpats from the hot baking sheets as soon as they emerge from the oven and let cool completely. Store in an air-tight container at room temperature for up to a week… If you can resist them that long.

Makes About 16 Giant Cookies

Printable Recipe


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Just Add Ice Cream

Given my unconventional approach to featuring a pint of my favorite ice cream, as highlighted in my previous recipe melt down, it should surprise precisely no one to learn that I was once a master at making ice cream soup. Especially when the air took on a chilly edge and a solidly frozen scoop could send shock waves rippling through my sensitive teeth, it only made good sense to temper my treats a bit. Science has proven that we’re less capable of tasting the full flavor nuances of anything chilled below 32°F. I’d like to think I was simply wise beyond my years, gleefully turning sundaes into spoonable milkshakes for maximum enjoyment. Inevitably this led to some very sticky situations and many stained shirts, but that’s another story.

It wasn’t long after gaining the privacy of my own tiny apartment kitchen that I began to tinker with some downright insane concepts, while taking my penchant for ice cream soup to the extreme. After one cycle too many in the microwave, I discovered that my luscious chocolate ice cream had “defrosted” far beyond the realm of milkshake territory, sloshing around inside its cardboard carton freely. While one could toss the liquid back into an ice cream churn and salvage the mess, I saw this as a new opportunity. A new ingredient to play with, once again, to transform into an entirely new treat.

No baking is required for those suffering under summer’s stifling heat. In fact, the end results taste even better when eaten chilled; an inadvertent homage to its frozen origins. For anyone who’s ever craved a brownie denser than a cake, or a fudge just a hair lighter than pure ganache, these obscenely rich bars fill that gap. Admittedly, the squares pictured above are much too large for any reasonable human being to consume in one sitting. That didn’t stop me, of course, but I can’t recommend it for the sugar rush and food coma sure to follow. Just a little bit goes a long way with these devilish little dark chocolate squares.

This is yet another entry for the Raise a Pint Recipe Contest, fostered by Go Dairy Free and So Delicious. The entry period will end on July 24th, at which point all the sweet recipes will be revealed and you can vote for your favorites. In the meantime, you can join in by sharing your ice cream moments on Instagram, Facebook, or Twitter- Be sure to use #RaiseAPint! Find the full details right here.

Instant Brownie Fudge Bars

1 Pint So Delicious Chocolate Coconut Milk Ice Cream
1/4 Cup Coconut Oil
1/2 Teaspoon Salt
4 Cups (About 18 Ounces) Finely Ground Chocolate Sandwich Cookie Crumbs
1/2 Cup Chopped Walnuts or Pecans, Divided

Line an 8×8-inch square pan with aluminum foil and lightly grease; set aside.

Place the ice cream, coconut oil, and salt into a medium saucepan and set over medium heat. Allow everything to fully melt, bringing the liquid to a gentle boil. Reduce the heat to medium-low and continue cooking, whisking periodically, for about 5 minutes.

Add in the cookie crumbs and half of the nuts, stirring quickly and vigorously with a wide spatula. The resulting batter will be very thick, so don’t be afraid to put some muscle into it. Transfer to your prepared pan and spread the mixture out into a smooth, even layer. Sprinkle the remaining nuts over the top and use your palms to gently press them into the surface.

Move the pan into your fridge and chill for at least 4 hours, or into your freezer for 2, before slicing into bars or squares as desired. Store in an air-tight container in the fridge, for up to a week… If you can keep you hands off of them for that long.

Makes 16 – 24 Servings

Printable Recipe


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A Whole Lava Love

Pastry chefs, restaurateurs, and seasoned eaters the world over groan with a deliberate roll of the eyes as the dessert menu lands on their tables. Invariably, no matter the cuisine, listed there amongst the sweet offerings will be the classic chocolate lava cake. No one can begrudge the treat for its flavor, as chocolate boasts a nearly universal approval rate across all dining demographics, but it simply seems like the default, stock answer to the question a lazy cook doesn’t want to address. To continually make such an obvious culinary faux-pas, whoever is at the helm in the kitchen must be terribly uncreative, tone-deaf, or simply apathetic about the meal’s final course. We can all agree that there are few innovations to be found in this antiquated cake, despite the richest, most flowery printed descriptions.

So why do they keep turning up around every dining room corner, and better yet, why do we keep ordering them? For all our claims of being adventurous eaters, open to new, sometimes risky flavor pairings, the attraction to tried-and-true chocolate decadence is simply irresistible. Whether you’ve indulged in one lava cake or 80 in your lifetime, it just doesn’t get old.

Putting food snobbery aside and conceding that there are far worse ways to end a meal, it becomes clear that the real issue isn’t necessarily the sheer number of molten chocolate cakes, but the number of poorly executed renditions. There’s still plenty of room for improvement.

My inspiration to revisit the original, antiquated recipe came from an unlikely source. Protein powder and downright hedonistic desserts are hardly a natural combination, but from one sip of the newly released Natural Whipped Chocolate protein powder by Pro(Zero), I knew it wasn’t so far fetched. Not only did this highly nutritious base help to foster the perfect gooey interior texture, but its natural thickening powers abolished the need for any gluten at all.

There’s no shame in falling for these babycakes containing a rich pool of hot chocolate lava, especially when they deliver a surprising punch of protein and fiber, too.

Molten Mocha Protein Cakes

2 Ounces (1/3 Cup) Semi-Sweet Chocolate Chips
1/4 Cup Aquafaba (Chickpea Brine)
2 Tablespoons Olive Oil
1/4 Cup Pro(Zero) Natural Whipped Chocolate Protein Powder
3 Tablespoons Confectioner’s Sugar
1 Teaspoon Instant Espresso Powder
1/8 Teaspoon Salt
1/8 Teaspoon Baking Powder

Preheat your oven to 450 degrees and lightly grease 4 standard muffin cups. Fill the remaining 2 in the pan halfway with room temperature water; set aside.

Place the chocolate chips in a medium, microwave-safe bowl along with the aquafaba and oil. Heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Add in the protein powder, sugar, espresso powder, salt, and baking powder, mixing well, being sure to beat out any clumps. The batter should be smooth and fairly thick.

Divide the batter equally between your four prepared muffin cups and gently slide the pan into the oven. Bake for just 7 – 8 minutes, no matter how under-baked they may look. The sides should be firm, but the centers will remain soft and may fall slightly as they rest. Let the cakes cool in the pan for 5 minutes before carefully pouring out the water from the empty tins. Invert the whole pan over cutting board a or large, flat plate before transferring them to individual dessert plates. Serve immediately while still warm.

Makes 4 Small Cakes

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.